Pork Tenderloin with Béarnaise Sauce
Ingredients
- 2 lb pork tenderloin
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 0.5 tsp freshly ground pepper
- 0.3 cup water
- 0.3 cup red wine
- 0.5 tsp dried tarragon leaves
- 0.5 tsp shallot, minced
- 2 tsp red wine vinegar
- 0.3 cup dry white wine
- 4 whole large egg yolks
- 4 tsp water (for béarnaise)
- 2 tsp fresh lemon juice
- 8 oz unsalted clarified butter, melted
- 1/8 tsp hot pepper sauce
Instructions
- 1
Heat the oil and 1 tablespoon butter together in a heavy skillet over medium heat. Add the pork tenderloin and brown on all sides, turning occasionally.
- 2
Season with freshly ground pepper. Add the water and red wine. Cover tightly and cook over low heat for 12 to 15 minutes until cooked through. Remove and keep warm.
- 3
Make the béarnaise reduction: combine the tarragon, shallot, red wine vinegar, and white wine in a saucepan. Simmer over medium heat until almost completely dry. Remove from heat and reserve.
- 4
Clarify the butter: melt over low heat, skim off foam, and carefully pour off the clear butter, discarding the milky liquid at the bottom.
- 5
Set a stainless-steel bowl over a pot of barely simmering water (do not let the bowl touch the water). Add the egg yolks, 4 teaspoons water, lemon juice, and the tarragon reduction. Whisk vigorously until the mixture thickens, about 3 to 4 minutes.
- 6
Remove from the double boiler and slowly stream in the clarified butter while whisking until the sauce thickens. Season with hot pepper sauce, salt, and pepper.
- 7
Slice the pork tenderloin and serve with the béarnaise sauce.